Start by mixing water and yeast. Add both flours, honey and salt, and stir into a dough. Finally add the walnuts, and mix in lightly. Leave to rest for 30 minutes.

Fold the dough: Wet your hand, and grab one side of the dough. Fold it towards the middle. Do the same all around the dough, 3-4 times. You'll feel the tension in the dough. Leave to rest for 30 minutes, and repeat twice - in total, fold the dough three times. Keep the dough covered with a towel, to prevent the surface doesn't dry out.

After the third folding, leave the dough to rise for one hour. After that, move it to a well-floured surface. Stretch the dough a little, so it forms an oval. Grab the top third and fold it towards the middle, and press down. Do the same with the bottom third of the dough. You'll now have a loaf-shape with a seam on top. Turn the dough seam-side down, still on your floured surface, and cover with a towel. Leave to rise for one hour.

Preheat your oven to 250°C, and if you have a baking stone or something similar, make sure you heat that, too. (A baking sheet works!)

Place the well-risen loaf on a baking paper (parchment, or teflon), seam-side up. Score the bread if you'd like, before swooshing it into the hot oven. (I used a cutting board to help transfer it - the parchment paper makes it easy.) Bake for a total of 35 minutes, but you can open the oven door to let out some steam every 10 minutes. I lowered the heat to about 200-225°C, since I don't like a too-hard crust, but for crustier bread, keep the heat high.

Also bear in mind that I have a convection oven, and yours might work differently. Always keep an eye on your bread. You can use a thermometer to check when you think the bread is finished - it should keep an inner temperature of at least 96°C.

Tack so mycket.I'll buy Vetemjöl Special or Manitoba Cream. I live in Sweden. I'm new here, so I've asked many swedish people about the bread flower but they just said " well. you can use normal flour and even a person said Vetemjöl Special is for cookies."Happy new year.

Cara - best of luck! Vetemjöl Special is great - definitely not for cookies though! :) (Most people use regular all-purpose flour for breads as well but I like the chewiness that comes from using a stronger flour.)